A Healthy Choice

National Leg of Lamb Day was May 7th. Lamb was never a meat that I had very much of, if ever before two years ago. That was when we vacationed in England for two weeks, and of course it is one of the meat favorites over there. In fact, that was what our host served on our very first night in that country, and boy was it tasty. Lamb here in the states has long been associated as being served primarily on certain religious holidays or for other special occasions, but as of late more and more people are discovering that lamb is great served anytime. And there is no need to be intimated by how to cook lamb, go ahead and experiment. You can roast it, grill it, pan fry it, or serve it up in a stew. Lamb is a great source of protein, vitamin B12 and zinc, and by selecting lean cuts of lamb you keep the fat content to a minimum. The USDA recommends that lamb chops and roasts be cooked to an internal temp of 145 degrees, and ground lamb to 160 degrees, just as you would other red meats. If you are new to cooking lamb and need some tips, check out the American Lamb Board’s website where you will find Lamb 101- a great guide to cooking times, temperatures, and cuts.